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Mince and Tatties

Recipe Information

A hearty, warming, traditional Scottish favourite, perfect for cold winter days.

Serves: 4 People | Prep time 15 minutes

Ingredients

  • 500g Scotch Steak Mince
  • 1 x Large Onion
  • 200g Carrots
  • 2 x tsp Tomato Puree
  • 1 x Beef Stock Pot
  • 25ml Worcestershire Sauce
  • 1 x Heaped tsp Dried Thyme
  • 2 x Cloves Garlic
  • 500ml Water
  • 100ml Red Wine
  • 25ml Scottish Rapeseed Oil
  • 1 x kilo Maris Piper Potatoes
  • 100g Scottish Butter
  • 60ml Scottish Milk
  • Sea Salt and White Pepper

Method

  1. Peel and finely chop the onion.
  2. Peel and mince the garlic.
  3. Peel and finely chop the carrot.
  4. Heat the oil in a large saucepan and add the onion, garlic and minced steak.
  5. Cook, stirring, until the meat is browned.
  6. Add the water, red wine, stock pot, carrots, Worcestershire sauce, thyme and tomato puree – and bring to the boil.
  7. Season with some salt and pepper, lower the heat to a simmer, cover and cook for 60 minutes, stirring occasionally.
  8. Meanwhile peel the potatoes and cut into medium size chunks.
  9. Boil in some salted water for 20 minutes until tender – drain and mash with the butter and milk .
  10. Serve the mince alongside the mashed tatties with some bread and butter to soak up the gravy, garnish with parsley.